Lima Bean and Ham Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1-1/2 cups dry lima beans 1 quart water (4 cups) 15 ounce can chopped tomatoes 1 small onion, chopped 1 1/2 cups leftover chopped ham (8 oz)2 beef bouillon cubes 1/8 teaspoon pepper 1 cup nonfat milk 1 1/2 tablespoons cornstarch
In a 4 quart saucepot combine the dry lima beans and tap water. Bring the beans to a boil over high heat. Turn the burner off, and cover the pot. Allow the beans to sit for an hour or two to reconstitute or plump up. If preferred, you could soak the beans in the water overnight.
Either way, after soaking the beans, add the tomatoes and onion. Simmer this mixture for about an hour, or until the beans begin to tenderize some. Add the chopped leftover ham, the bouillon cubes and pepper. Cook the beans some more, until they are all the way tender. Combine the cold milk and cornstarch in a measuring cup. Stir it with a fork until the cornstarch is dissolved. Add this to the soup mixture. Now bring it all to a boil, and simmer it for a minute or two to thicken up nicely.
Either way, after soaking the beans, add the tomatoes and onion. Simmer this mixture for about an hour, or until the beans begin to tenderize some. Add the chopped leftover ham, the bouillon cubes and pepper. Cook the beans some more, until they are all the way tender. Combine the cold milk and cornstarch in a measuring cup. Stir it with a fork until the cornstarch is dissolved. Add this to the soup mixture. Now bring it all to a boil, and simmer it for a minute or two to thicken up nicely.
Nutritional Info Amount Per Serving
- Calories: 254.7
- Total Fat: 2.2 g
- Cholesterol: 31.2 mg
- Sodium: 1,093.4 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 7.0 g
- Protein: 21.2 g
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